Search This Blog

{recipe} Spanakopita - the 3 Pickles way

This is my "skippy" twist on the traditional Greek Spanakopita (Spinach and Cheese Pie).

Traditionally made with filo pastry (lots of butter) feta and spinach. In my version I use silverbeet (I'm told by my American friends that this is also known as Swiss Chard) as it grows in abundance in our garden. I sometimes use the filo, but today, I used regular, ready rolled puff pastry. For the cheese I used an Australia feta and fresh ricotta, but you can use any type you like. It's very quick and easy to make. My measurements are general guides, as I see this recipe as "a bit of this and a bit of that".

Mix all ingredients (except puff pastry) together in a large bowl, making sure to breakup big lumps of cheese.

Divide mixture and spoon down the centre of pastry sheets.

Fold over long sides

Spray with olive oil or brush with a little milk.

Place on baking sheets that have been lined with baking paper. And bake for about 20 - 30 mins till golden and puffy. Times will vary with different ovens, but you can see when they're ready by the golden colour.